Welcome

Hello! I am an elementary school teacher with three great little boys. I am also a Weight Watchers fanatic! I have found that after a while I got sick of eating the same things over and over again. I also find it very challenging to cook recipes that my stick-thin husband and children will find tasty, while also being healthy and low fat. But, I am always up for a challenge!Most of the recipes I have and will post will include WW points and will have been approved by my own little “peanut gallery”. My goal is to eventually build up some amazing menus that I can serve to just about anyone!

Instructions1. Heat a large nonstick skillet or wok over high heat unitl a drop of water sizzles. Add the oil, swirl to coat the pan, then add the steak. Stir-fry until lightly browned, about 4 minutes. Transfer to a bowl.2. Add the onion and bell peppers to the skillet. Reduce the heat and cook, covered, until the vegetables are softened, about 6 minutes. Uncover and stir-fry until the vegeatbles are browned, about 4 minutes.3. Meanwhile, whisk together the soy sauce and cornstarch in a medium bowl until smooth; whisk in the broth. return the steak to the skillet, along with the soy sauce mixture. Cook, stirring occasionally, until the sauce boils and thickens, about 3 minutes.

Instructions1. Combine all ingredients except chips and cheese in large slow cooker.2. Cover. Cook on low 8 hours.3. Just before serving, remove chicken breast and slice into bite-size pieces. Stir into soup.4. To serve, put a handful of ships in each individual soup bowl. Ladle soup over chips. Top with cheese.

Instructions* Heat a large nonstick skillet over high heat. Add 1 teaspoon of vegetable oil, 1/2 teaspoon of sesame oil, ginger and garlic; cook 15 seconds. Add chicken and stir-fry until starting to brown, about 3 to 4 minutes; remove to a plate.

* Add remaining teaspoon of vegetable oil, pepper and broccoli to same skillet; stir-fry for 3 minutes. Add chicken back to skillet, pour in soy sauce and cook, stirring, until chicken is cooked through, about 2 minutes more; toss with remaining 1/2 teaspoon of sesame oil. Sprinkle on cashews and serve. Yields about 1 3/4 cup per serving.